Eat Drink SF
Every August, for three days, the festival pavilion at San Francisco’s Fort Mason Center is transformed into a who’s who of local restaurants, wineries, and mixologists for Eat Drink SF. Unlike many other festivals that fly in big names, this one—which just celebrated its 10th year—is dedicated to showcasing the home-grown talent that has made the Bay Area such a gourmet mecca. Participating chefs have included Jordan Keao of Aina, Belinda Leong of B. Patisserie, Ryan McIlwraith of Bellota, and Gonzalo Gonzalez Guzman of Nopalito. Afternoon and evening Grand Tasting events, which feature a changing roster of participants, give attendees the chance to sample unlimited noshes and sips from a bevy of restaurants, wineries, and bars.
Hawaii Food & Wine
Since its inception in 2011, Hawaii Food & Wine has grown from a three-day festival with 30 chefs in Waikiki to a phenomenon encompassing more than 20 events with over 120 chefs and 10,000 attendees spaning three islands—Oahu, Maui, and the Big Island. Co-founders, and husband-and-wife team, Chef Roy Yamaguchi and Denise Hayashi Yamaguchi lure the best chefs, sommeliers, and mixologists from the islands and the mainland to participate in wine seminars, a celebrity golf tournament, cooking classes, cooking competitions, and a gala dinner. This year’s festival, Oct. 6-28, 2018, features the likes of Ming Tsai of Blue Dragon in Boston, Chris Cosentino of Cockscomb in San Francisco, Top Chef fan favorite Sheldon Simeon of Tin Roof on Maui, Wade Ueoka of MW Restaurant in Honolulu, and Tetsuya Wakuda of Tetsuya’s in Australia. Over the years, the festival has also donated more than $2 million to community organizations that support sustainability, culinary programs, and agriculture in Hawaii.